Liquid Intelligence with Dave Arnold

WHAT YOU’LL LEARN

The Science and Techniques of Making Cocktails with Dave Arnold

Delve into inventive spirits with the mastermind of cocktail technology himself, Dave Arnold. Paralleling the structure of his book, Liquid Intelligence, this one-day course will explain the theory of classic cocktail technique, balance and recipe development. Arnold will build upon the fundamentals of traditional cocktails to teach new bar techniques, with a focus on that which can be applied to any bar situation, as well as incorporating more demanding, and sometimes expensive, techniques. Gain an understanding of the advancements in cocktail technology and why, when, and how to use these new techniques.

What You’ll Learn:

  • The effects of shaking techniques
  • How stirring works
  • The rules of cocktail specs
  • Using cocktail rules to develop new drinks
  • Using culinary acids in a juice program
  • Ways to manage and produce ice
  • Rapid infusions using ISI whipper
  • Fat washing techniques
  • Milk washing techniques
  • Juice shake techniques
  • Carbonation techniques
  • Centrifugation techniques

Purchase a gift certificate.

About Dave Arnold: Associate Dean of Culinary Technology
After teaching at ICC from 2005 to 2011 Dave Arnold opened Booker and Dax, a bar devoted to cutting-edge cocktail techniques and launched Booker and Dax Equipment, designing equipment for chefs and home cooks. Dave is the author of the James Beard and IACP award-winning book Liquid Intelligence, host of the weekly podcast Cooking Issues on Heritage Radio Network, and founder of The Museum of Food and Drink. To support MOFAD and their upcoming exhibitions, please click here.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Feb 2019

NYC FAVORITES: BAGELS


02/23/2019 -

02/23/2019 – $195
Sat 3:30 pm – 7:30 pm

Mar 2019

DOUGHNUTS, FRITTERS & MORE


03/02/2019 -

03/02/2019 – $195
Sat 3:30 pm – 7:30 pm

HANDMADE PASTA


03/02/2019 -

03/02/2019 – $195
Sat 10:00 am – 2:00 pm

CUPCAKE DECORATING


03/16/2019 -

03/16/2019 – $195
Sat 3:30 pm – 7:30 pm

FRENCH CLASSICS: SOUPE DE POISSONS


03/16/2019 -

03/16/2019 – $195
Sat 10:00 am – 2:00 pm

Apr 2019

CROISSANTS


04/06/2019 -

04/06/2019 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


04/06/2019 -

04/06/2019 – $195
Sat 10:00 am – 2:00 pm

CHOCOLATE TREATS & TRUFFLES


04/13/2019 -

04/13/2019 – $195
Sat 3:30 pm – 7:30 pm

NYC FAVORITES: BAGELS


04/26/2019 -

04/26/2019 – $195
Fri 6:00 pm – 10:00 pm

COOKING THE NEW DELICIOUS


04/27/2019 -

04/27/2019 – $195
Sat 10:00 am – 2:00 pm

Other One Day Classes

Fundamentals of Wine

Like any great field of study, wine appreciation is a life-long endeavor. It can start out intimidating and mysterious, but with structured guidance, a fascinating world of smell, taste and flavor – can awaken. In this intensive 3-day program, learn to taste and describe wine as we travel through commercially important wine regions of the world.

WHAT YOU’LL LEARN

We begin with the historical context of the great regions of Europe and taste benchmark examples of the classic styles – from sparkling to still, to fortified. We’ll make sense of how these wines came to be and their current relevance in the global wine market.

Not to be outdone, the regions we refer to as the New World, the Americas, the Antipodes and South Africa, have an equally compelling story to tell. We’ll taste the New Classics and draw comparisons to, and discern differences from, their Old World predecessors. In a global market, it’s the planet’s vineyards competing for market share! With our 3-day intensive training, you’ll begin to think differently about the business of wine and – to your great pleasure – eat and drink more deeply with your new life skills.

TUITION INCLUDES
  • Application fee
  • Books and supplies

Purchase a gift certificate

CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Mar 2019

FOOD STYLING FOR MEDIA


03/01/2019 -

03/02/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

CHARCUTERIE & PÂTÉS


03/04/2019 -

03/06/2019 – $820
Mon-Wed 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


03/18/2019 -

03/22/2019 – $1,575
Mon-Fri 8:30 am – 3:00 pm

ARTISANAL BREAD BAKING


03/25/2019 -

03/29/2019 – $1,575
Mon-Fri 8:30 am – 3:00 pm

May 2019

OLIVE OIL SOMMELIER: COURSE ONE


05/13/2019 -

05/15/2019 – $1,400
Mon-Wed 9:00 am – 4:00 pm

OLIVE OIL SOMMELIER: COURSE TWO


05/16/2019 -

05/18/2019 – $1400
Thur-Sat 9:00 am – 4:00 pm

BREAKFAST BREADS & PASTRIES


05/20/2019 -

05/24/2019 – $1,030
Mon-Fri 8:30 am – 2:00 pm

CULINARY TECHNIQUES


05/29/2019 -

06/25/2019 – $8,230
Mon-Fri 9:30 am – 2:30 pm

SOUS VIDE INTENSIVE


05/31/2019 -

06/01/2019 – $975
Fri-Sat 9:00 am – 5:00 pm

Jun 2019

CAKE DECORATING CARVED CAKES


06/03/2019 -

06/05/2019 – $495
Mon-Wed, 9:00 am – 2:00 pm

UPCOMING CLASSES

Intensive Sommelier Training : New York

Break Into The Wine Industry

ICC is the ONLY school with 11 Master Sommeliers on faculty who share their encyclopedic knowledge while focusing on the practical and technical aspects of your education.

Watch the video to learn more

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THE ICC ADVANTAGE:

Students learn how to taste and evaluate bottles from around the world and, at the end of the course, have the option to take, on-site, the Court of Master Sommeliers’ Introductory and Certified Sommelier Examinations—a valued and internationally recognized credential. The course is taught by Master Sommelier and Dean of Wine studies, Scott Carney, who has held leadership positions at Les Halles Group, The Glazier Group and Jean-Georges Management.

MASTERFUL INSTRUCTION
ICC is the ONLY school with 11 Master Sommeliers on its faculty
Under the guidance of our 11 Master Sommeliers on staff, our customized Total ImmersionSM curriculum consists of eight units that cover essential topics, including wine styles and winemaking, tasting and professional service techniques and much more. Over the course of the program, students taste approximately 300 wines.
Professional Preparation
In contrast to recreational wine classes, this course is specifically aimed at aspiring professionals seeking the in-depth expertise required to succeed in the wine industry. Graduates work in a wide range of positions in the beverage industry including sommelier, beverage director, tasting room coordinator, wine bar proprietor, brand ambassador, wholesaler or retailer, and gain lifetime access to ICC’s extensive job and alumni network.
certified sommelier pin

An astounding 19 of the past 20 times the Certified Sommelier exam has been administered in NYC, an ICC graduate has scored the highest, earning the Walter Clore Scholarship prize.

Location, Location, Location
Our course is offered in two American wine meccas, California and New York. The New York City campus is located in the heart of Soho. With a tremendous range of wine businesses concentrated in just one city, the opportunities for exposure and success are endless. Whether exploring vineyards in the North Fork of Long Island, or start-up ventures just over the Brooklyn Bridge, New York City delivers an extraordinary wine experience.
UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you graduate is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the wine industry.

Plus, successful graduates of the Intensive Sommelier Training program will be guaranteed a spot in the periodic Certified Sommelier exams, and also have the opportunity to take the 1st two examinations back-to-back, a privilege reserved for a select few candidates outside the ICC program.

After certification, our unparalleled career services department will assist you in finding the right position to get started on your path towards becoming a working Sommelier.

This program is a total game-changer….It is THE best way to fast-track success in a very competitive professional field.

-Jason Jacobeit – Wine Director at Bâtard

ALL-STAR INSTRUCTORS & DEANS
Crafted by ICC’s 11 Master Sommeliers & The Court of Master Sommeliers Americas
At the heart of The ICC Intensive Sommelier Training program, affectionately called “The Somm School”, is our exclusive arrangement with the Master Court of Sommeliers Americas and the unmatched 11 Master Sommeliers on the ICC faculty.   Learn from the masters of the craft, lead by world-renowned expert and accomplished Wine Director, Dean of Wine Studies Scott Carney.  This is the ONLY program approved by the Master Court of Sommeliers Americas.

WHAT YOU'LL LEARN IN AS LITTLE AS 10 WEEKS

WINE FOUNDATION

Learn the basics of viticulture and oenology, gaining an understanding of the creative and business decisions made in bringing a wine to the marketplace. Explore the physiology of flavor, and learn the language of smell and taste to successfully describe and sell wine. Take steps in the fascinating field of wine and food pairing to add value to the dining experience and build a clientele. Grow your confidence in the proper service of wine, as we train you at the highest level of fine dining. A class trip to a local winery is offered outside of class hours, bringing to life all you have learned about growing vines, vinifying grapes, and tasting wine.

FRANCE

A true understanding of fine wine begins with France. Get a grasp on the complex appellation system as a base for travelling the diverse regions of this ancient wine-making country.  In each class, we will elucidate the geography, appellation law, major grapes and wine styles, and notable producers of the region.  You will taste the great wines of Burgundy and Bordeaux, the charming wines of Alsace and the Loire, the fascinating wines of lesser known regions such as the Jura and the Languedoc, and many more.  We will discuss the history of each region, examining the evolution of wine-making and challenges that vignerons face.  This module concludes with (what else?) Champagne – an opportunity to taste some exquisite wines and delve into the details of sparkling wine service.

NEW WORLD

The dichotomy between old-world and new-world wines becomes ever more complex with changing climates and innovations in wine-making.  Countries that were not previously acknowledged as producers of fine wine are now becoming true forces in the marketplace and on wine lists.  Explore international powerhouses such as Australia, New Zealand, and Chile; understand the traditional and evolving styles of California wine; and taste the increasingly complex wines of South Africa and New York.  Learn about the emerging markets in Canada, Mexico, and all 50 US states.  You will gain an understanding of the experimentation and innovation that have changed the wine-making world and produced an incredible diversity of wines across the globe.

ITALY

In Module 3 we travel back to the old world, exploring the rich history and diverse wines of Italy.  A country whose nationhood dates back only to the 1860’s, Italy is an incredible patchwork of 20 wine regions, hundreds of appellations, and over 1,000 grape varieties.  We break down this daunting subject of study into 4 clear sections, beginning with the great wines of Piedmont (Barolo or Barbaresco, anyone?) and then the rest of Northern Italy.  Next, we explore Tuscany, home of Chianti, Brunello, and the famous Super Tuscans, discussing controversies over appellation law and the creation of a whole new category of wine. Finally, we head to Southern Italy, tasting the robust wines of Sicily, Campania, and more. Wine is inseparable from food in Italy, and you’ll up your pairing game by discovering some of the world’s greatest food wines from this storied wine country.

IBERIAN PENSINSULA

Spain and Portugal both joined the European Union in 1986, yet their historical approaches to wine and the global market have radically differed.  Study these business strategies – and taste some fantastic wine! – as we travel through the historic regions of Rioja, Ribera del Duero, Xeres, and the Douro.  Here you will taste some of the greatest, most famous and ageable fortified wines in the world: Port, Madeira, and Sherry (whose rising popularity makes it an essential piece of any sommelier’s toolkit).  We also explore the unique dry wines of Portugal, representing excellent value, and the more recently successful Spanish regions of Priorato, Galicia, Rueda, and more.

WINES OF GERMANY AND EASTERN EUROPE

The Romans came over the Alps two thousand years ago, leaving us the spectacular legacy of wine made in the coolest and challenging of climates. We’ll travel the great rivers: Rhine, Danube, Mosel, and their tributaries to explore the sommelier fascination with the great Riesling grape and others along the way. We will explore the diverse wines of Austria, including (of course!) the ancient elixir of kings: Tokaji.  And no wine education is complete without a focus on the world’s oldest wine regions, now making a new impact on the world of wine: Greece, Lebanon, Georgia, Slovenia, Croatia, and more.

BEER & SPIRITS

The world goes round with sales and no sommelier worth her pin will let slip an opportunity to give the guest what they want (or don’t know they want!).  And they all don’t want wine!  Following the rise of sommelier, there has come new-found interest in beer, sake, cocktails, and spirits – and their places at the dining table.  We will detail the processes of brewing beer, making sake, and distilling spirits, and deep-dive into the classic cognacs and whiskies. Finally we’ll explore the dazzling world of vermouth, amaro, liqueurs, cocktails, and the other beautiful closes to an evening that leave us with an improved sense-of well-being.

WINE PROGRAM MANAGEMENT

It is one thing to be a great blind taster. It is another thing entirely to run a profitable $3M beverage program.  Our Program Management module elucidates the chief considerations for building a wine list, and gives you the opportunity to create one of your own – from selecting the wines to costing them out and designing an eye-catching list.  We also review what it takes to run a successful beverage program, from purchasing decisions to legal considerations, staff training, and more. As the final module to our program, this is the stage at which we will also fine-tune our service and sales skills in preparation for the Court of Master Sommeliers’ Certified Examination, the culmination of our course of study. By this time, our Master Sommeliers will have mentored you through no fewer than 300 benchmark examples of the wines of the world. You will be a new you!

The International Culinary Center® is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The full-time day program is open to enrollment by M-1 nonimmigrant students, in accordance with US Department of Education requirements.

CLASS SCHEDULES
Classes start year-round

For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com or +1 (646) 254-7522

Daytime – M-F – 10 Weeks
10:00 am to 2:00 pm
Upcoming Classes:
04/08/2019

06/17/2019  – $9,950

07/08/2019

09/16/2019  – $9,950

Evening- M,T,W – 17 Weeks
6:00 pm to 10:00 pm
Upcoming Classes:
05/14/2019

09/10/2019 – $9,950

10/29/2019

03/09/2019 – $9,950

COURSE OVERVIEWS
Classes start year-round

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Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us



UPCOMING OPEN HOUSES
NEW YORK CAMPUS
02/21/2019 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

03/14/2019 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

TUITION INCLUDES:
  • 10 weeks (day) or 17 weeks (evening) diploma program
  • Application fee
  • Supplies
  • “Family Meal” prepared by Culinary Students
  • Business Bites Workshops
  • Chef Demonstrations & Tasting Presentations
  • Commencement Ceremony
  • On-going Career Services